Soft pumpkin bread with cinnamon, pumpkin spice, and cream cheese blended into the batter. I make six mini loaves with coconut flour, at 2.1g net carbs each.
For me, pumpkin bread starts with the smell: cinnamon and pumpkin spice filling the kitchen while the loaves bake. Then comes the soft middle when you break one open. That is the idea behind this recipe, right down to the little fall shapes in the photos.
With coconut flour, getting there takes more than adding pumpkin and spices. The batter needs four eggs for structure, and their flavor can take over. I blend cream cheese into the batter to soften that eggy taste and keep the bread moist. It is part of the loaf itself, so there is no separate filling to make.
The blender does the mixing. Softened cream cheese, pumpkin, melted butter, and the dry ingredients go in first; the eggs go in last. I get a smooth batter to pour straight into the pans, with very little washing up afterward. A food processor works here too.
The shaped pan gives the bread those pumpkin and leaf details, but plain mini loaf pans work just as well. The mini loaves bake in about 20 minutes. Give them time to cool before lifting them out, especially if your pan has all those little ridges. A soft loaf needs a little patience at the end, even when the batter was quick.
Mini loaves, a larger loaf, and the first bite
The small loaves are the quicker bake. Their shape also makes it easy to portion the batch: the recipe makes six servings, with each serving equal to one sixth of the batter. When you use six evenly filled mini pans, that is one mini loaf each.
A larger loaf needs 30–40 minutes at 350°F, rather than the 20 minutes listed for minis. Pan dimensions and the depth of the batter affect the bake, so fill the pan about 3/4 full and check the middle before taking it out. The center should be set, with no wet batter on a toothpick.
Let the bread firm up in its pan before turning it out, then finish cooling on a rack. If it is still too delicate to lift, leave it a little longer. Cooling helps the crumb hold together; it cannot finish baking a raw center.
For serving, a mini loaf can stay whole or be cut into smaller pieces. The 2.1g net carb estimate is for one sixth of the recipe, regardless of how many slices you cut. Butter, frosting, or other toppings add to the nutrition figures.
A little pumpkin goes a long way
Only 1/4 cup of pumpkin goes into this batter. The cinnamon and pumpkin pie spice bring the familiar fall flavor, while the cream cheese, butter, and eggs give the bread its soft texture. Adding the rest of the can would change that balance and make the batter much wetter.
Use plain pumpkin puree, not pumpkin pie filling. Filling already contains sweetener and spices. If you use homemade puree, it should be thick and smooth, with any watery liquid drained away before measuring.
Put the leftover puree in a covered container in the refrigerator and follow the can’s storage directions. You can also freeze it in measured portions for another batch. For another way to use it, my pumpkin spice latte brings those same flavors to your coffee, or try my pumpkin cream cheese muffins for a muffin with a separate cream cheese filling.
Keep it in the fridge, or freeze a few portions
Refrigerate this moist pumpkin and cream cheese bread in a covered container at 40°F or below, and use it within 3–4 days. Let the initial heat escape on a rack, then refrigerate within 2 hours of baking, or within 1 hour if the room is above 90°F. It can finish cooling in the refrigerator before you wrap it tightly.
For longer storage, freeze the cooled mini loaves or slices with parchment between portions, then seal them in a freezer bag. Aim to use them within 3 months for best quality. Thaw the portion you want in the refrigerator. You can serve it chilled, or let just that portion lose its chill briefly before eating.
How to make pumpkin bread in a blender
Blend the base. Combine the softened cream cheese, pumpkin puree, melted butter, sweetener, coconut flour, baking powder, pumpkin pie spice, and cinnamon until smooth.
Add the eggs. Pulse just until combined, scraping down the blender as needed.
Fill and bake. Fill the prepared pans about 3/4 full. Bake at 350°F for about 20 minutes for mini loaves, or 30–40 minutes for a larger loaf. Check that the center is set.
Cool before slicing. Let the bread firm up before removing it from the pan. The 25 minute recipe time covers preparation and baking for mini loaves; cooling takes additional time.
What each ingredient brings to the loaf
Cream cheese: Use softened full fat cream cheese. It adds richness and moisture while balancing the flavor of the eggs.
Pumpkin puree: The recipe uses 1/4 cup for the whole batch. Choose plain puree, with no added sugar or spices.
Butter: Melt it before blending so it mixes evenly into the batter.
Brown sweetener: I use a brown sugar replacement for its caramel note with the spices. A granulated white sweetener is an alternative; choose one that measures like sugar and check its label.
Coconut flour: This batter is built around its absorbency. I do not have a confirmed almond flour conversion.
Baking powder: Helps lift the batter as it bakes.
Pumpkin pie spice and cinnamon: Both belong in the batter. The extra cinnamon gives the spice blend a little more warmth.
Eggs: Four eggs give the loaf structure. Add them after the cream cheese mixture is smooth.
Equipment: A blender or food processor and loaf pans.
Preheat the oven to 350°F. Spray your mini loaf pans or larger loaf pan with cooking spray and set aside.
2
Blend the batter
Add the softened cream cheese, pumpkin puree, melted butter, sweetener, coconut flour, baking powder, pumpkin pie spice, and cinnamon to a blender or food processor. Blend until smooth. Add the four eggs and pulse just until combined.
For this step
8 oz full fat cream cheese, softened
1/4 cup pumpkin puree
4 tablespoons butter, melted
1/3 cup brown sugar free sweetener
1/3 cup coconut flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
4 eggs
3
Check for cream cheese lumps
Stop the blender and scrape down the sides. Check that the cream cheese is fully mixed in, then pulse briefly if needed. All nine ingredients should now be in the batter.
4
Bake
Pour the batter into the prepared pans, filling about 3/4 full. Bake at 350°F for about 20 minutes for mini loaves, or 30–40 minutes for a larger loaf. The center should be set and a toothpick inserted in the middle should come out without wet batter. Continue baking if the center is still wet.
5
Cool before removing and slicing
Let the bread firm up in the pan before removing it carefully to a wire rack. Cool before slicing. Refrigerate within 2 hours of baking, or within 1 hour if the room is above 90°F; the bread can finish cooling in the refrigerator. Store covered at 40°F or below for 3–4 days.
Nutrition
Per serving: 1 mini loaf (1/6 of recipe)
Calories
278
Fat
24.7g
Protein
7.8g
Total carbs
4.8g
Net carbs
2.1g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can you freeze keto pumpkin bread?
Yes. Once cooled, wrap the mini loaves or separate slices with parchment and seal them in a freezer bag. Use within 3 months for best quality and thaw in the refrigerator. Keeping the portions separate makes it easier to take out just what you need.
Why is my pumpkin bread wet or gummy in the middle?
Check the bake before blaming the cooling time. A larger loaf takes longer than mini loaves, and a deep pan can leave the center wet while the edges look done. Bake until the center is set and a toothpick has no wet batter on it.
After baking, let the bread firm up before removing it from the pan and cool before slicing. Also check that you used 1/3 cup coconut flour and only 1/4 cup pumpkin puree. Extra puree or a flour swap changes how much moisture the batter can hold.
Can I bake this batter as muffins?
A muffin pan changes the size and depth of each portion, so it needs its own baking time. I do not have a confirmed time for standard or jumbo muffins with this batter. For a recipe written for a muffin pan, use my pumpkin pecan muffins.
Can I make this without dairy?
I do not have a confirmed version without dairy. Cream cheese and butter are substantial parts of this batter; replacing both can change the moisture and texture. Coconut cream and alternatives to cream cheese are not interchangeable by default.
Can I substitute almond flour for coconut flour?
I do not have a confirmed almond flour amount for this recipe. Coconut flour absorbs much more liquid, so an equal amount of almond flour will not behave the same way. Keep the 1/3 cup coconut flour for the recipe as written; the previously suggested 1 1/4 cup almond flour conversion was not verified.
How many carbs are in a serving?
One sixth of the recipe has an estimated 4.8g total carbs and 2.1g net carbs. That is one mini loaf when you make six equal loaves. If you make one larger loaf, divide it into six equal portions for the same serving size. The estimate is for the bread alone and can vary with ingredient brands.
Can I use mascarpone instead of cream cheese?
I have not tested mascarpone in this recipe. Its fat and moisture levels differ from cream cheese, so I cannot promise the same texture. Check the package for its carb count rather than assuming it contains none.
Can I make one large loaf instead of mini loaves?
Yes. The larger loaf option bakes at 350°F for 30–40 minutes, with extra time as needed for the center to set. Fill the pan about 3/4 full and check that a toothpick comes out without wet batter. Let it firm up before removing it, then cool before cutting it into six equal portions.
Cream cheese is what makes this one work. Every other version I tried had that eggy coconut flour taste no matter what I changed. And yeah, the blender makes a difference, way more integrated than hand mixing.
Glad you enjoyed the texture. Cream cheese brings moisture and richness to this batter, along with the butter. Blending it smooth helps distribute it through the loaf.
‘Several minutes’ on the cooling step is underselling it. I rushed mine at 12 and the middle cracked apart lifting it out of the pan. Coconut flour loaves don’t release the way almond flour ones do, so plan for at least 30 in the pan, more if you went full-size instead of minis. The bread comes out really well once you give it the time.
The bread needs to firm up before you lift it out, and a larger loaf generally takes longer to cool. I do not have a single cooling time that covers every pan. If it still feels fragile, give it more time; refrigerate within 2 hours of baking, or within 1 hour if the room is above 90°F.
Use full fat cream cheese for the recipe as written. A reduced fat version can change the moisture and texture, and I have not confirmed that substitution.
Made this twice now and it’s become my regular weekday breakfast. My sister is visiting next month and she can’t have dairy, so I want to make a version for her. I’ve used dairy-free cream cheese in other keto baking and it’s hit or miss by brand. Violife and Kite Hill have really different moisture levels. The cream cheese in this recipe seems to do most of the work, and coconut flour goes gummy without the right fat ratio. Would a straight 1:1 swap hold up, or would I need to adjust the eggs or butter too?
I do not have a confirmed version without dairy or a reliable brand comparison for this batter. Alternatives to cream cheese vary in moisture and texture, so I cannot promise that replacing both the cream cheese and butter will work without other adjustments.
Glad the partial butter substitution worked for you. I have not confirmed a full coconut oil version, so the recipe still calls for the four tablespoons of melted butter.
Pumpkin bread was the first thing I gave up on keto and kind of made peace with never having again. Made this Sunday and the smell when the oven opened wrecked me a little. The cream cheese fixes the eggy coconut flour thing I’ve hit in every other version.
I make a double batch every few weeks and slice it into individual portions for the freezer, and the thing I didn’t expect is that it actually gets better after a day or two (more set, less eggy, the pumpkin spice settles in). The cream cheese is what makes this work for meal prep because most coconut flour loaves turn into cardboard by day three. Mine go straight from freezer to counter in the morning and they’re ready by the time I’ve made coffee.
Parchment between portions helps keep them separate in a freezer bag. Refrigerate any unfrozen bread in a covered container and use it within 3–4 days. Let the bread cool before slicing, with any remaining cooling time in the refrigerator once it has been out for 2 hours.
Made this even though it’s the middle of June because my youngest has been asking for pumpkin bread since her friend’s mom made some back in October. She always spots coconut flour somehow and I was watching her face the whole time she took her first bite. She looked up and said ‘it actually tastes like fall,’ and I kind of lost it a little because that’s the highest praise from this kid. The cream cheese blended in keeps it from that dry crumbly thing I’ve gotten with every other coconut flour loaf I’ve tried.
I only had half the cream cheese so I filled the rest with sour cream and panicked for nothing. It still came out super moist and sliced clean, no crumbling at all. The blender part is so freaking easy for someone like me who usually stresses about getting batter right.
Glad your partial substitution worked. That does not confirm replacing all the cream cheese with sour cream, since the moisture and fat are different. The written recipe keeps the full amount of cream cheese.
Doubled the pumpkin pie spice and the extra warmth came through in every bite, still moist from the cream cheese. I was a little nervous tweaking it on my first try but it held together fine. Four stars because I overbaked mine slightly, but that’s entirely on me for not watching the timer.
You can adjust the spice to your taste. The recipe timing stays about 20 minutes at 350°F for mini loaves, with a set center and no wet batter on a toothpick. An oven that runs hot may finish earlier, so use those cues before removing the bread.
Made this Saturday and my daughter (who loudly refuses anything pumpkin) ate two slices before I said what was in it. You genuinely cannot taste the coconut flour.
Figured out a blender trick worth sharing: cut the cream cheese into chunks and let it sit out a full 30 to 40 minutes before blending, not just barely softened. It goes completely smooth in under a minute, zero white streaks in the batter. I also stirred in a tablespoon of almond flour after blending and the slices held together way better when cutting (coconut flour-only loaves can crumble on me). Two small adjustments, totally different result.
Softening the cream cheese helps it blend without white lumps. Check its texture rather than relying on an exact time on the counter. The added almond flour is a variation on this batter; I have not confirmed that adjustment for the recipe.
On my sixth batch of this now and I finally cracked what it was missing, had to share. An extra half teaspoon of pumpkin pie spice and dropping the oven to 325 for a slower bake, and the texture went somewhere completely different (custardy through the middle, firm crust around the edges, in a way the earlier batches weren’t). The blender method is something I keep talking to people about because the batter is one of the smoothest I’ve ever poured, no coconut flour clumps anywhere, just clean and even. I also accidentally made this without the cream cheese once (grabbed regular butter instead of the block) and it came out okay, but not this, the cream cheese interior is something else. Pulled it out this morning and the kitchen smells like October and it’s March and I’m not even a little embarrassed. Seventh batch going in next weekend, probably with Lily’s chocolate chips folded into one of the mini loaves.
The written recipe uses cream cheese and bakes at 350°F. Your lower temperature and extra spice are variations, and I do not have a confirmed baking time for 325°F. Keep checking that the center is set, even when the edges look done.
One thing that made a real difference: pop the cream cheese in the microwave for about 20 seconds before adding it to the blender. Even when it says ‘softened,’ if it’s not fully at room temp you end up with little chunks that never fully blend out. I noticed the batter coming out much smoother once I started doing this, and the bread has a more even crumb throughout. Worth knowing if your blender seems to be working harder than it should.
Soft cream cheese makes the batter easier to blend. If you use the microwave, unwrap it, place it in a microwave safe dish, and warm it in short bursts until soft. The time depends on the microwave and how cold the cream cheese was.
Coconut flour and almond flour absorb very different amounts of liquid. I do not have a verified almond flour conversion for this batter, including the 1 1/4 cup amount previously suggested. Use the coconut flour quantity in the card for the recipe as written.
I have not tested mascarpone in this batter, so I cannot confirm the same texture. Its fat and moisture levels differ from cream cheese. Check the package for the carb count; it is not automatically zero.
